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Eight Mexican chicken salad stuffed pepper halves with melted cheddar for Full GAPS

GAPS Mexican Chicken Salad Stuffed Peppers with Cheddar

Eight roasted bell pepper halves filled with lime-cilantro chicken salad and baked under natural cheddar for Full GAPS.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pepper halves
Course: Appetizer, Dinner, Main Course
Cuisine: GAPS, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole bell peppers preferably red; halved lengthwise with seeds and membranes removed
  • 1 tablespoon ghee, coconut oil, or rendered animal fat melted, for brushing the peppers
  • 3 cups cooked chicken cooled and chopped into bite-size pieces
  • 1/2 cup homemade 24-hour cultured sour cream
  • 1/2 bunch fresh cilantro finely chopped and divided
  • 2 scallions thinly sliced
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon pure ground cumin
  • 1/2 teaspoon sea salt plus more to taste if needed
  • 1/4 teaspoon pure ground chipotle chile
  • freshly ground black pepper to taste
  • 6 ounces natural aged cheddar grated; no starch or additives

Equipment

  • Le Creuset Heritage 4-quart rectangular dish Artichaut, or a stainless steel sheet pan
  • Large mixing bowl
  • Sharp chef's knife and wooden cutting board
  • Pastry brush
  • Instant-read food thermometer
  • Fine grater

Method
 

  1. Heat the oven to 400°F. Set out the Le Creuset rectangular dish or stainless sheet pan.
  2. Cut the bell peppers in half lengthwise. Remove every seed and membrane, then arrange all eight halves cut-side up in the baking dish.
  3. Brush the cut interiors with the melted ghee, coconut oil, or rendered animal fat.
  4. Roast for about 15 minutes, until all eight pepper halves look glossy and slightly relaxed, with small browned spots at the edges while still holding their shape.
    Eight empty bell pepper halves softened and lightly browned after the first roast
  5. While the peppers roast, mix the cooked chicken, sour cream, half the cilantro, scallions, lime juice, cumin, sea salt, chipotle, and black pepper until every piece of chicken is lightly coated and the filling holds together on a spoon.
  6. Remove the peppers from the oven. Blot any liquid from each cavity with a clean linen towel.
  7. Divide the chicken salad among all eight pepper halves, using a heaping scoop of about 3 ounces for each cavity.
  8. Cover every filled pepper with the grated cheddar. The cheese should remain visibly shredded before the final bake.
    Eight roasted peppers filled with chicken salad and topped with unmelted cheddar before baking
  9. Bake for about 15 minutes, until the cheddar is fully melted and bubbling at the edges and the center of the chicken filling reaches 165°F on an instant-read thermometer.
  10. Garnish with the remaining cilantro and serve hot.

Notes

Full GAPS: Use after homemade 24-hour cultured sour cream and natural aged cheddar have been introduced.
Nightshades: Bell peppers and chipotle are nightshades.
Appetizers: Cut each pepper half in half again before roasting to make 16 smaller boats.
Storage: Refrigerate covered for up to 4 days. Reheat at 325°F until the center reaches 165°F.
Yield: Eight halves make 4 main-course servings at 2 halves each.

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